Recently my friends over at Driscoll’s sent me a few product coupons to see what I could come up with using their delicious berries. I was overjoyed, because I know that theirs are the most succulent and ripe berries around. In fact, I always look for their packaging while grocery shopping – and they even have organic berries in their product line up as well! Since the next big holidays that are coming up are Easter and Mother’s Day (oh, and we can’t forget my birthday!), I decided to create a sweet dessert that would be a great addition to either holiday.
Now you all know that I love my berries, I have a ton of recipes that include berry in some form (like this, this, this, this, this, this , this, and this – just to name a few), but I wanted to create something special that would be absolutely beautiful on the dessert table and that kids and adults would both love. After browsing the Driscoll’s website for a little inspiration, I saw all their Spring and Easter Desserts and ended up with more than a few recipes that I’d love to recreate. The website also has tons of information about the health benefits of berries, what to look for, and care and handling tips. Perfect for the berry lover like myself.
Meet the Berry Overload Bundt Cake with Vanilla Bean Glaze
I decided why not use all the berries and follow the lead of one of my most popular recipes. This is when the Berry Overload Bundt Cake was created. I decided to make it even more over the top by not adding just any old glaze over it, but one made with real vanilla beans. Oh yeah, you can bet this cake was GONE in less than 12 hours. It’s deliciously moist, and the zest of orange and lemon offset with an abundance of berries and topped with that subtle glaze with real vanilla beans will make this a new standard for your dessert repertoire.
Berry Overload Bundt Cake Ingredients:
- 3 cups* + 1 tablespoon* all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 1/2 cups white granulated sugar
- 1/2 tablespoon orange zest
- 1/2 tablespoon lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup strawberries, sliced
- 1 cup blackberries
- 1 cup raspberries
- 1 cup blueberries
Vanilla Bean Glaze Ingredients:
- 1 vanilla bean, cut with beans scraped out
- 1 cup powdered sugar
- 2 tablespoons milk
Once the sugar mixture is creamy and light, add the eggs one at a time with mixer on and the vanilla extract. Once everything is mixed well add about 1/3 of the flour mixture you’ve set aside. Mix on medium until well blended, then add 1/2 of the buttermilk and continue mixing until well blended. Continue this routine with the second 1/3 of the flour mixture, then the last 1/2 of the buttermilk, then finishing off with the last 1/3 of the flour mixture.
Gently fold in the berries with the cake mixture, making sure they are evenly distributed. Once mixed, pour into your bundt pan, then spread to be sure the batter is even all over. Place in preheated oven, and bake about 60 minutes, or until a long toothpick come out clean.
Once done baking, remove from oven and let cool for a few minutes. While still warm, invert cake carefully onto a plate of cake dish and let cool a little longer.
Begin to prepare the glaze, carefully cut open the vanilla bean long ways and scrape out all the tiny beans inside into a small mixing bowl. Add the powdered sugar and milk and whisk together until mixed completely. Carefully drizzle over cake, letting the glaze drip down.
What’s your favorite way to enjoy berries?